Bury Black Pudding

4 Onions; sliced
Shallots
Balsamic vinegar
200 ml Veal stock
2 Black puddings; from Bury
2 lg Potatoes; peeled and chopped (2 to 3)
Butter
Hot milk
Nutmeg

In a pan poach the puddings gently for 10 minutes. Boil the potatoes, drain and mash with a potato masher. Stir in milk, butter and nutmeg, check seasoning, fry shallots and add balsamic vinegar. Serve on plates and top with a pudding and gravy.

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